Vegan salad bowl

Whip up an easy vegan salad, with beans, radish, pickled cabbage and couscous. Bursting with flavour, it makes a satisfying dinner or lunch on the go

Harissa-honey marinade

Try this harissa-honey marinade on chicken or halloumi skewers, and use as a glaze. Harissa is a Tunisian hot chilli paste made with red peppers and spices

Mushroom tart

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

Choleh bhature ‘naan’

Enjoy a tasty Punjabi dish of spiced chickpeas served with bhature – here they are dry-fried making it more of a naan, and paired with raita and a kachumber salad

Rogan josh

This lamb curry’s a popular restaurant classic that’s really easy to make at home

Fridge-raid soup

Make this soup recipe your own using up any bits and bobs you have. Make a tomatoey soup with leftover veg, then finish it with flavourful toppings

Next level beef burgers

This summer treat yourself to our ultimate beef burgers and buns made from scratch. They’re well worth the effort and perfect for a weekend entertaining treat

Akhni fulab (lamb pilau)

Try a Bangladeshi version of what’s similarly known as a biryani. Lamb pilau, or akhni fulab, is a dish commonly reserved for special occasions such as Eid

Meatball minestrone with pesto

Combine meatballs with minestrone soup to make this easy, filling one pot. It takes just 25 minutes from prep to plate so makes an ideal midweek meal

Summer bean & bulgur soup

Here’s a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little (or just eat as a summery stew).

Barbecued broccoli, cauliflower & halloumi

Fire up the barbecue to make our broccoli, cauliflower and halloumi and couscous dish. It’s an easy summertime supper suitable for the whole family

Ratatouille & ricotta macaroni

This is a deconstructed twist on macaroni cheese with a layer of Mediterranean veg using Italian ricotta, so you don’t have to make a traditional sauce